Ingredients

Nonstick cooking spray

3 cups (350 grams) graham cracker crumbs (from about 24 graham crackers)

2 tablespoons granulated sugar

10 tablespoons (140 grams) unsalted butter, melted and cooled slightly

2 pounds (four 8-ounce blocks) cream cheese, at room temperature

1⅓ cups (270 grams) granulated sugar

6 large eggs, at room temperature

1¾ cups (420 milliliters) heavy cream, at room temperature

3 tablespoons all-purpose flour

2 teaspoons vanilla extract

½ teaspoon kosher salt (such as Diamond Crystal)

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving an overhang on the long sides to create a sling for easy removal.

Step 2: In a large bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter using a spatula or clean hands until the crumbs are fully coated. Press this mixture evenly into the bottom of the prepared pan using your hands or the bottom of a measuring cup.

Step 3: Bake the crust for 12 to 15 minutes until it just starts to darken around the edges and looks dry. Remove from the oven and let it cool at room temperature until warm but no longer hot. Increase the oven temperature to 500 degrees Fahrenheit.

Step 4: While the crust cools, prepare the cheesecake filling. In a stand mixer bowl fitted with a paddle attachment (or using a hand mixer), beat cream cheese and 1⅓ cups sugar on medium speed until fluffy and smooth, about 1½ to 2 minutes.

Step 5: With the mixer running, add eggs one at a time, fully incorporating each before adding the next. Continue mixing until completely smooth, about 1½ to 2 minutes, scraping down the sides of the bowl as needed.

Step 6: Reduce the mixer speed to low and slowly add the heavy cream, blending until smooth, about 1 to 1½ minutes. Turn off the mixer, then add flour, vanilla extract, and salt. Mix on low until the flour is evenly incorporated, about 30 seconds to 1 minute.

Step 7: Pour the batter over the cooled crust and smooth the surface evenly. Bake at 500 degrees Fahrenheit for 25 to 28 minutes, until the top is very dark brown with a faint burnt caramel aroma. The edges should be set, but the center will still jiggle slightly when tapped.

Step 8: Allow the bars to cool in the pan at room temperature for about 2 hours. Use the parchment paper sling to lift the cheesecake out of the pan. If edges stick, run a butter knife around the sides to release.

Step 9: Cut the bars into a 6-by-4 grid to yield 24 squares, wiping your knife with a damp paper towel between cuts for clean slices. Refrigerate leftovers in an airtight container for up to 5 days.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture and richest flavor.

Let the cheesecake cool completely before cutting to prevent cracking.

If you prefer a less sweet crust, reduce the sugar in the graham cracker mixture by half.

For a hint of citrus flavor, add 1 teaspoon of lemon zest to the cheesecake batter.

Line your pan carefully with parchment to ensure easy removal of the bars after baking.

FAQs

Can I make Basque Cheesecake Bars ahead of time?

Yes, they can be made a day or two in advance and stored covered in the refrigerator. This actually helps the flavors develop and makes slicing easier.

Why does the center jiggle while baking?

The center jiggles because the cheesecake is still slightly underbaked. This is intentional in Basque-style cheesecakes to achieve a creamy, custard-like texture once cooled.